Irish Cream Cheesecake

  • Recipe By
  • Published Jan 1st
  • Servings12
  • Calories476
A friend made this at a Christmas cookie exchange party and is was wonderful! When in season serve with 1 pint strawberries, 1 1/2 pints raspberries, and 1 1/2 pints blackberries.

Irish Cream Cheesecake Ingredients

The following are the ingredients needed to make delicious Irish Cream Cheesecake for 12 servings:

  • 1 cup graham cracker crumbs
  • 3 tablespoons white sugar
  • 3 tablespoons melted butter
  • 3 (8 ounce) packages cream cheese
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/3 cup Irish cream liqueur
  • 4 eggs
  • 1 cup sour cream
  • 1/4 cup white sugar

Irish Cream Cheesecake Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Irish Cream Cheesecake easily:

  1. 1 Mix together cracker crumbs, 3 tablespoons sugar, and melted butter. Press this crumb mixture into bottom of 9 inch springform pan with 2 3/4 inch high sides. Bake at 350 degrees F (175 degrees) until brown - about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
  2. 2 Using electric mixer, beat cream cheese, 1 cup sugar and vanilla in large bowl until blended. Beat in 1 cup sour cream and liqueur. Add eggs one at a time, beating just until combined. Pour filling over crust in pan. Bake until edges are puffed, and center no longer moves when pan is shaken, about 1 to 1/2 hours. Transfer cheesecake to rack, and cool 10 minutes. Maintain oven temperature.
  3. 3 Mix 1 cup sour cream and 1/4 cup sugar in a small bowl until smooth. Press down edges of cheesecake, and spread mixture on top. Bake 10 minutes. Transfer cheesecake to rack and cool. Cover and refrigerate overnight. Release pan from cheesecake. Cut and serve.

Nutrition Facts

Per Serving: 476 calories; 32.8 grams of fat; 35.8 grams of carbohydrates; 8 grams of protein; 148 milligrams of cholesterol; 273 milligrams of sodium.

  1. Mar 17th 2009

    Very good. Nice and creamy. Used 1/2 cup Irish Cream and 2tbls less sour cream.

  2. Mar 16th 2009

    Very good cheesecake. I followed everyone's suggestion and used 1/2 cup of Bailey's. It gave it the perfect amount of flavor. My family LOVED it. Thank you.

  3. Feb 16th 2009

    I got sooo many compliments from self-proclaimed cheesecake connosieurs! This cheesecake is melt-in-your-mouth deliciousness!!

  4. Jan 26th 2007

    A very good cheesecake! It didn't taste that much of Irish Cream, though, even if I increased the amount to 1/2 cup and added some whisky as suggested by another reviewer. However, even if y ...

  5. Aug 31st 2006

    This cheesecake was so delicious. Now in saying that, the cake itself BARELY tasted of Bailey's irish cream liqueur, and by barely I mean it may have just been in my head that there was a sl ...

  6. Nov 18th 2005

    I made this last night as a test-run for the holidays. As is, I gave four stars because it just wasn't Bailey's enough for me. Next time, I will add some to the topping as another reviewer ...

  7. Nov 19th 2003

    Baked for 1 hr and 20 min and it was still quite jiggly. Put topping on anyway and then back into turned off oven for another hr. Added 1/4 c Bailey's to topping because batter of cheeseca ...

  8. Mar 18th 2003

    Flavor and appearance a big hit, but I think next time I'll increase the Bailey's and maybe add some sour cream to make it creamier.

  9. Jul 31st 2001

    I made this for a party and it went over very well! I found it to be very light in quality (a definite bonus for cheesecakes, which are usually VERY heavy)- however, it tasted more like a pl ...